Restaurateur Giorgio Nava is famously passionate about provenance and the result is a farm producing his own Italian-South African beef, which he serves at Carne, the sister to his stylish flagship Italian restaurant 95 Keerom. The menu features plenty of cuts not always seen on steakhouse menus, from ribeye to hanger steaks - the cult cut favoured by many a top-notch chef these days. If you're not into blood on your plate, there's always chicken or ostrich, just don't expect fanciful fripperies - the presentation is pared down and accompaniments are kept to the bare minimum.